Thai/Chinese Steamed Rice Cakes (desserts)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 236.5
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 166.3 mg
- Total Carbs: 48.1 g
- Dietary Fiber: 0.8 g
- Protein: 2.6 g
View full nutritional breakdown of Thai/Chinese Steamed Rice Cakes (desserts) calories by ingredient
Introduction
from http://chowtimes.comI haven't tried cooking these, I was entering the recipe I found mainly to figure out nutrition count for my food plan. A woman in our church makes these for church functions and I want to be able to eat one and know how much nutrition to record.
substitute 1 teaspoon of double acting baking powder with 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch. Let me know how it turns out. from http://chowtimes.com
I haven't tried cooking these, I was entering the recipe I found mainly to figure out nutrition count for my food plan. A woman in our church makes these for church functions and I want to be able to eat one and know how much nutrition to record.
substitute 1 teaspoon of double acting baking powder with 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch. Let me know how it turns out.
Number of Servings: 6
Ingredients
-
Step 1:
200g rice flour
200ml coconut milk
160ml boiling water
Step 2:
1 teaspoon double acting baking powder
Step 3:
120g sugar
1 teaspoon double acting baking powder
1/4 teaspoon vanilla essence
Directions
Makes 6 cupcake sized servings.
Step 1
Sift the rice flour and baking powder (1 teaspoon) into a bowl. Combine rice flour mixture with coconut milk.Mix well until you get a smooth batter. Add boiling water, mix well and set aside to cool.
Step 2
When cool, stir in the 2nd teaspoon of baking powder and set aside for 1 hour.
Step 3:
Add sugar to the batter after 1 hour.Also add the vanilla essence.
Divide the batter into 2 portions. Add different food colouring to the batter.
Line aluminum cups (I used a 6 cups muffin tin) with paper cups. Pour batter into cups until 90% full and leave to rise for 30 minutes. Steam over rapidly boiling water for about 15 minutes. Remove from the kettle/steamer and allow to cool. Can be left at room temp for 2 days but refrigeration is best.
(A rack in a large dutch oven or canning kettle works well if you don't have a steamer)
Number of Servings: 6
Recipe submitted by SparkPeople user NORTHWOODSLUNA.
Step 1
Sift the rice flour and baking powder (1 teaspoon) into a bowl. Combine rice flour mixture with coconut milk.Mix well until you get a smooth batter. Add boiling water, mix well and set aside to cool.
Step 2
When cool, stir in the 2nd teaspoon of baking powder and set aside for 1 hour.
Step 3:
Add sugar to the batter after 1 hour.Also add the vanilla essence.
Divide the batter into 2 portions. Add different food colouring to the batter.
Line aluminum cups (I used a 6 cups muffin tin) with paper cups. Pour batter into cups until 90% full and leave to rise for 30 minutes. Steam over rapidly boiling water for about 15 minutes. Remove from the kettle/steamer and allow to cool. Can be left at room temp for 2 days but refrigeration is best.
(A rack in a large dutch oven or canning kettle works well if you don't have a steamer)
Number of Servings: 6
Recipe submitted by SparkPeople user NORTHWOODSLUNA.